Oven Slow-roast Pork Belly

Image

oven slow-roast pork belly

I have NOT been too successful when it comes to cooking belly pork. First, it is really not so healthy to be eating belly pork often & my family members are not really crazy over it. The more successful pork belly dish I have made is kakuni – Japanese slow-braised pork belly.

Anyhow I wanted a wider selection of dishes for my homecooked makan (meal) gatherings, so I still somewhat doggedly try out different cooking methods for pork belly. I find GR (Gordon Ramsay)’s crackling skin pressed pork belly too difficult to make, so I try out various slow-roast to get a dish that is good enough for my purpose.

The best version I have created is in the top picture. I did that when my youngest 19-year old daughter invited 14 friends to the house for lunch on the 3rd day of the recent Chinese New Year, 2013.

I use a square-cut block of belly pork, place it in boiling water for like 10seconds, then place it in cold water, wipe it clean & dry with kitchen towel or airdry in fridge. I then rub the belly pork with white sugar (but not the skin), place it in a baking dish skin-side up, drizzle Chinese old shaoxing wine (陈年绍兴酒) & then olive oil over it. I cover the baking dish with aluminium foil & place it in a preheated 175degC oven for 1/2 hr. I remove the dish from the oven, turn over the belly pork so it is skin-side down & drizzle 1 tablespoon light soy sauce, & letting the oven cool. I then preset the oven to 90degC on the low heat function and leave it for 3/4hr, turnover once again for another 3/4hr. So the total time is 2hrs.

The end result is the picture above, though the belly pork is looking pretty with a nice pink, it is fully cooked. That is my best production with this method so far.

Image

oven slow-roast pork belly

I tried it again for my recent gathering of friends, with a slight variation. Instead of the low heat function, I use the normal function still set to 90degC. The result is the one below. The texture of the fat & meat is still as good & soft, the skin is just very little bit tougher. One addition I made is the Spanish spicy mustard sauce. This is a really nice concoction & together with the original sauce from the belly pork (after passing through a sieve) made 2 very nice dipping sauce for the belly pork. 🙂

c.h.e.f andy

Ingredients:

  • 1 block square cut belly pork (about 350g)
  • 2 tbsp sugar
  • 1 tbsp Chinese old shaoxing wine (陈年绍兴酒)
  • 1 tbsp olive oil
  • 1 tbsp light soy sauce

For spicy Spanish mustard sauce:

  • 1 tsp dijon mustard
  • 1 tsp red wine vinegar
  • 1 cut chilli padi
  • 2 tsp olive oil

Directions:

  1. Prepare the belly pork – place it in boiling water for like 10seconds, then place it in cold water, wipe it clean & dry with kitchen towel or airdry in fridge.  rub the belly pork with white sugar (but not the skin), place it in a baking dish skin-side up, drizzle Chinese old shaoxing wine (陈年绍兴酒) & then olive oil over it.
  2. Cook the belly pork – cover the baking dish with aluminium foil & place it in a preheated 175degC oven for 1/2 hr. remove the dish from the oven, turn over the belly pork so it is skin-side down & drizzle 1 tablespoon light soy sauce, & letting the oven cool.  preset the oven to 90degC on the low heat function and leave it for 3/4hr, turnover once again for another 3/4hr. total time is 2hrs. remove from oven, rest & serve.
  3. Make spicy Spanish mustard sauce – put a teaspoon of dijon mustard in a small bowl, add 1 cut chilli padi, 1 teaspoon red wine vinegar, and 2 teaspoon olive oil. mix well.

Oven Roast Chicken

oven roast chicken

oven roast chicken

Before I discovered the brining technique (& now use often) for pan-roasted brined chicken breast, I was doing a rather good oven roast chicken. 🙂

It is really easy to do & require very little preparation effort.

First, I cut away the head & feet, wash clean thoroughly  & fold in the wings.  I usually leave the chicken on a rack to airdry in the fridge but you can dry it with kitchen towels.

Then I prepare a rub comprising seasalt, coarse black pepper and a dry herb mix (rosemary, basil, parsley flake etc). Of course you can use fresh herbs if you have them. Next I rub all over the chicken & the inside cavity. I then lift the skin (carefully w/o tearing)  & rub below the skin. I also inserted peeled garlic cloves under the skin. You can skip this if you like a nice skin as the garlic will made dark patches on the skin after roast as in above picture. Finally I rub oyster sauce on the chicken & then drizzle/rub olive oil over the skin (olive oil helps the skin not to get burnt). 🙂

I place the chicken breast-side up on a aluminium foil-lined baking tray in a preheated 175degC oven using the grill function for 25minustes. I then turn over the chicken and grill for another 20minutes.

I have been able to consistently reproduce very moist, tender & sweet roast chicken. 🙂

c.h.e.f andy

Ingredients:

  • 1.1kg chicken from Giant hypermarket (if you sue a 1.4kg chicken or other size you will have to try out the ove timing or I guess use a meat thermometer which I have not yet learned to use!)
  • 2 tbsp oyster sauce
  • 1 tbsp olive oil
  • 1 bulb of peeled garlic cloves

make a rub comprising:

  • 1.5 tbsp seasalt
  • 1 tbsp coarse black pepper
  • 2 tsp rosemary flakes
  • 2 tsp basil flakes
  • 2 tsp parsley flakes

Directions:

  1. Prepare the chicken – cut away the head & feet, wash clean thoroughly  & fold in the wings.   leave the chicken on a rack to airdry in the fridge  (or you can dry it with kitchen towels). Apply the rub all over the chicken skin & inside. lift the skin (careful not to tear) and rub under the skin. Insert the peeled garlic cloves under the skin (or you can skip this if you don’t want to have dark patches on the skin).
  2. Cook the chicken – place the chicken breast-side up on a aluminium foil-lined baking tray in a preheated 175degC oven using the grill function for 25minustes. turn over the chicken and grill for another 20minutes. remove from oven & let the chicken rests, and then debone or carve & serve.